1/2 of a cored fresh pineapple, available in sacks or tubs in the produce department at the grocery store
1 seedless navel orange or Sicilian blood orange
8 strawberries, hulled (remove the greens and the tiny tops where fruit attaches to vine using a small paring knife)
3/4 cup sugar
3/4 cup water
1 lemon, zested
1 lime, zested
Cut pineapple in half lengthwise. Cut the half into quarters lengthwise. Cut the quarters into six chunks, making 24 pieces. Trim the ends off the orange and remove the peel. Cut the orange into six wedges, then cut the wedges in half crosswise. Stack eight pieces of pineapple, three pieces of orange and two strawberries on each 4-inch skewer. Place skewered fruit in shallow dish. In a saucepot, combine sugar and water and place over high heat. Add the zests to the sugar. Bring sugar to a simmer, or until the sugar has completely dissolved.
Remove the citrus infused sugar from heat and pour over the skewers. Let flavors infuse for 10-15 minutes in the refrigerator.